Serves 4
For the Beetroot:
Ingredients:
- 4 medium-sized beetroots, chopped into wedges
- ¼ cup finely chopped cacao
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tsp olive oil
- 2 tbsp coarse salt or rock salt
For the Cashew Cream:
Ingredients:
- 2 cups cashews, soaked overnight
- ½ cup filtered water
- 1 probiotic capsule
- 1 tsp fresh minced garlic / garlic powder
- 1 tsp English / Dijon mustard
- salt and pepper, to taste
For the Nettle and Pumpkin Seed Pesto:
Ingredients:
- 2 cups fresh nettles
- ½ cup pumpkin seeds
- ⅓ cup nutritional yeast
- 1 garlic clove
- ½ cup olive oil
- salt and pepper, to taste
Method:
Preparing the Cashew Cream:
1. In a bowl, soak cashews overnight in filtered water ready for use the following day.
2. Drain and rinse the cashews. Place them in a blender and add filtered water. Blend until smooth.
3. Open a probiotic capsule and stir the contents into the cashew cream.
4. Cover the cream with a clean cloth and let it sit at room temperature for 1-2 days as it ferments; developing a tangy flavour and thicker consistency.
5. Flavour with fresh minced garlic, mustard and season to taste. You may wish to add a pinch of smoked paprika for a smokey twist.
Salt-Baking the Beetroot:
1. Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
2. Mix finely chopped cacao, cumin, coriander, fennel seeds, and salt in a small bowl.
3. Toss chopped beetroot wedges in olive oil, evenly coating them with the cacao-spice mix, and place onto prepared baking sheet.
4. Cover the beetroots with another sheet of parchment paper or tie it up and make a parcel and bake for 40-60 minutes, or until tender when pierced with a knife.
Making the Nettle and Pumpkin Seed Pesto:
1. In a blender or food processor, add the nettles, pumpkin seeds, nutritional yeast, garlic clove, olive oil, and salt and pepper. Blend until smooth.
Assembly:
1. Spread a generous layer of the cultured cashew cream onto a serving plate.
2. Top the cashew cream with the salt-baked beetroots and drizzle the nettle and pumpkin seed pesto over the dish.
3. Serve immediately and enjoy!
This dish combines the earthy, rich flavours of cacao salt-baked beetroot with the tangy, creamy texture of cultured cashew cream and a fresh, herbal pesto. It's a creative and delicious way to incorporate unique ingredients and flavours.